Colombia

Los Rosales

(Espresso Roast)

This coffee is produced by ~50 smallholders that deliver their harvests to Coop Especiales, in the town of Buesaco. It has flavours of malt, dark chocolate, and cookie dough.

Body     Acidity

This coffee lot is made of cherries that ~50 coffee growers deliver to the Coop Especiales warehouse in Buesaco town, in the department of Nariño.

This area is not far from the Pacific Ocean, which has an enormous impact on its climate. The nights are cold, and the days are warm; this slows down the ripening process, giving a distinct sweetness and complexity. In addition, the high altitude in which coffee grows promotes the growth of small, dense beans packed with flavour. It’s not surprising that Nariño is well-known for the quality of its coffee production.

Unlike other regions of Colombia, Nariño has only one harvest season from ~May to ~September.

Caravela Coffee are responsible for selecting and mixing the cherries that make up ‘Los Rosales’. They have been working with local producers since 2015 and have their own warehouses and cupping labs. There, they analyse all the cherries, separating them by quality grade, providing immediate feedback to farmers and paying on the day for the purchased lots.

Caravela named this lot ‘Los Rosales’ (which means 'the rose bushes' in Spanish) inspired by the abundant flower fields that grow in the area, also known for its ornamental plant production.

We’ve been using Los Rosales as a blend component yearly since 2018. Caravela classifies this coffee as grade A (SCA score 84-85, paid 15-25% above market rate).

 

Sourcing and ingredients

100% Caturra, Typica, Castillo, and V.Colombia coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Excelso (Colombia) ?

Importer grade: A (Caravela) ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:2.2
dose:yield
ratio

To brew on espresso, we recommend using 22g of beans (dose) to get 48g of espresso out (yield), during 26-32 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

Producer

~50 Smallholders

Farm/Coop

Coop Especiales, Buesaco

Country

Colombia

Region

Nariño

Altitude

1700-2100m above sea level

Varietals

Caturra, Typica, Castillo, and V.Colombia

Process

Washed

Harvested

July 2023

Body

Acidity

Tasting notes

Malt, dark chocolate, cookie dough

Roast style

Espresso

Varietals

Castillo varietal

Castillo is named after the researcher Jamie Castillo, who helped develop the varietal in 2005 by Cenicafe, Colombia’s coffee research centre

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

V.Colombia varietal

Also known as “Variedad Colombia”, this varietal was developed by Colombian researchers at Cenicafe by crossing Caturra and Timor Hybrid

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.


The Nariño region of Colombia

One of the highest growing regions in Colombia, producing some truly complex coffees

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.


Coffee delivery: coffee in resealable bag and farm information card

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